Rustic, down-home goodness of these blueberry buckwheat pancakes makes them the perfect morning comfort food for your weekend.
This recipe uses half buckwheat flour and half all-purpose flour for a lighter texture.
Blueberry Buckwheat Pancakes
- ¾ c buckwheat flour
- ¾ c all-purpose flour
- 2 Tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- 1¾ c milk
- 2 Tbsp vegetable oil
- 1 tsp vanilla extract
- 2 c fresh blueberries
- syrup to taste
- In large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In small bowl, beat eggs then add milk, oil and vanilla; mix well. Stir wet ingredients into dry ingredients and mix to combine.
- Heat griddle or large skillet over medium heat. Using 1/4 measuring cup, pour batter onto griddle. Gently place several blueberries all over surface of pancakes.
- Flip pancakes when bubbles start to form around edges and bottoms are golden brown. Cook on other side until golden brown, about 2 minutes. Remove to plate and cover to keep warm.
- Top pancakes with additional blueberries and syrup before serving, if desired.
Recipe created by The Chef Next Door for the Milk Means More campaign.
Want more? Here are all of our pancake recipes.
Want more? See our exciting breakfast recipes for kids & adults.
Exciting breakfast recipe ideas for days when you want to have a leisurely brunch and reconnect with family and friends, for a traditional “start the weekend” extravaganza, for a quick-out-the-door morning and recipes especially for adults or kids.
Want more? See our new pancake recipes.
Sign up for our weekly magazine with all our new recipes, party ideas and ways to put more play in every day.